1. Excessive consumption increases the burden. During the barbecue process, as the aroma dissipates, vitamins are destroyed, proteins are denatured, and amino acids are also destroyed, affecting the intake of three nutrients.

At the same time, protein metabolites such as amines and indole are excreted by the kidneys. Excessive consumption will increase the burden on the kidneys.

2. Causes various cancers. When grilling meat at high temperatures, a strong carcinogen, benzopyrene, will be produced. Regular consumption will accumulate in the body and can induce various malignant tumors such as gastric cancer and intestinal cancer.

At the same time, in order to make the meat more flavorful, the meat must be marinated before grilling. This can make the color of the meat products redder and fresher, prevent the meat products from rotting, and also add a special flavor to the barbecue.

Flavor, if marinated too long.

It is easy to produce another carcinogen - nitrosamines. This substance is highly toxic and long-term consumption in small amounts can cause cancer. If the human body consumes too much, it will oxidize the iron atoms in the human hemoglobin and reduce the transport of oxygen.

Causes the human body to die from lack of oxygen.

3. It is easy to be infected with parasitic diseases. In order to pursue the appearance, some meat barbecue foods look very burnt and tender on the outside, but in fact they are not yet cooked or even raw meat on the inside.

Raw meat that has not yet been cooked, such as "rice pork", is unqualified. Eaters may be infected with parasites and may be at risk of neurocysticercosis.

The most common infection is brucellosis. Since the disease is a systemic disease, delayed treatment often causes damage to some body systems.

Healthy ways to eat roadside barbecue: First, pay attention to the proportion of meat and vegetables.

The main dish of barbecue is definitely meat, so it is easy to overeat. When ordering, you should pay attention to the proper combination of meat and vegetables.

A healthy ratio should be 7 parts meat and 3 parts vegetables.

If you eat turkey and Brazilian barbecue, be sure to pair it with a salad. The salad contains corn kernels, cherry tomatoes, lettuce and pineapple, which can effectively supplement various vitamins.

When eating Korean or European BBQ, order vegetables such as onions, green peppers, potatoes, and mushrooms.

Second, use less open fire and more stewing.

Korean barbecue and Brazilian barbecue are open flame barbecues; Turkish barbecue and European barbecue are fruit wood braised barbecues.

During open-fire barbecue, the fat in the meat drips on the fire, which will produce a carcinogen called "benzopyrene".

Stewing not only does not produce carcinogens, but also retains more of the nutrients of the ingredients.